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Blocking cholesterol efflux mechanism is a potential target for antilymphoma therapy

Cancer science, 2022-06, Vol.113 (6), p.2129-2143

2022

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Mechanism of inactivation of heat-tolerant spores of Bacillus stearothermophilus IFO 12550 by rapid decompression

Journal of food science, 1998-05, Vol.63 (3), p.371-374

1998

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Evaluation of beef aging by determination of hypoxanthine and xanthine contents: application of a xanthine sensor

Food chemistry, 1995, Vol.52 (4), p.439-445

1995

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Endoscopic submucosal dissection of multiple flat adenomas in the radiated rectum

World journal of gastrointestinal endoscopy, 2013-03, Vol.5 (3), p.128-131

2013

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Proposal of new interconnection technique for very high-voltage IC's

Japanese Journal of Applied Physics, 1996-11, Vol.35 (11), p.5655-5663

1996

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Novel 3-dimensional virtual hepatectomy simulation combined with real-time deformation

World journal of gastroenterology : WJG, 2015-09, Vol.21 (34), p.9982-9992

2015

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Application of a microbial sensor to the quality control of meat freshness

Talanta (Oxford), 2001-04, Vol.54 (2), p.255-262

2001

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Direct evaluation of meat spoilage and the progress of aging using biosensors

Analytica chimica acta, 1996-02, Vol.320 (2), p.269-276

1996

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Application of semiconductor gas sensor to quality control of meat freshness in food industry

Sensors and actuators. B, Chemical, 1995, Vol.25 (1), p.797-800

1995

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Changes in the concentration of biogenic amines and application of tyramine sensor during storage of beef

Food chemistry, 1995, Vol.54 (2), p.155-159

1995

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Flow-injection analysis for hypoxanthine in meat with dissolved oxygen detector and enzyme reactor

Talanta (Oxford), 1996-12, Vol.43 (12), p.2053-2059

1996

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Evaluation of Meat Spoilage using a Chemiluminescence – Flow Injection Analysis System Based on Immobilized Putrescine Oxidase and a Photodiode

Food science & technology, 1996, Vol.29 (5), p.498-502

1996

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The Headspace Volatiles Generated at the Initial Stage of Spoilage in the Aerobically and Vacuum Packed Beef, Pork and Chicken

Nihon Chikusan Gakkaiho, 1995, Vol.66 (8), p.684-692

1995

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Regional cerebral metabolic alterations in dementia of the Alzheimer type: positron emission tomography with [18F]fluorodeoxyglucose

Journal of computer assisted tomography, 1983-08, Vol.7 (4), p.590-598

1983

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Newly Developed Rotary Type-Sensor for the Measurement of Meat Tenderness

Nihon Chikusan Gakkaiho, 1996, Vol.67 (11), p.1003-1009

1996

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Changes in Sensory, Physical and Chemical Properties of Beef Loins during Prolonged Conditioning at Chilled Temperatures

Nihon Chikusan Gakkaiho, 1995, Vol.66 (2), p.160-166

1995

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Cyclotron production of PET radionuclides: 118Sb (3.5 min; β + 75%; EC 25%) from high-energy protons on natural Sb targets

International journal of radiation applications and instrumentation. Part A, Applied radiation and isotopes, 1990, Vol.41 (6), p.521-529

1990

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Quality Control on Intermediate Temperature Conditioning of Beef by Measuring Cadaverine and Hypoxanthine

Nihon Chikusan Gakkaiho, 1992, Vol.63 (1), p.72-81

1992

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Studies on Accelerated Fermentation and Improvement in Taste and Aroma of Fermented Meat by-products Seasonings

Nihon Chikusan Gakkaiho, 1987, Vol.58 (8), p.639-647

1987

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Monitoring of beef aging using a two-line flow injection analysis biosensor consisting of putrescine and xanthine electrodes

Food research international, 1995, Vol.28 (6), p.611-617

1995

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Interaction of yeast phosphoglyceromutase with nucleotides

Agricultural and biological chemistry, 1977, Vol.41 (9), p.1825-1826

1977

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Diamines as Potential Indices for Freshness of Both Aerobically Packed and Vacuum Packed Meat

Nihon Chikusan Gakkaiho, 1990, Vol.61 (1), p.16-21

1990

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Fermented Seasoning Production from Meat by-products by Bioreactor

Nihon Chikusan Gakkaiho, 1989, Vol.60 (1), p.13-21

1989

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Evaluation of the Quality of Meat and Fermented Dairy and Meat Products by Tyramine Sensor

Nihon Chikusan Gakkaiho, 1992, Vol.63 (9), p.970-977

1992

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Polyamines as Potential lndexes for Decomposition of Pork, Beef and Chicken

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1989/10/05, Vol.30(5), pp.401-405_1

1989

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Blocking cholesterol efflux mechanism is a potential target for antilymphoma therapy

Mechanism of inactivation of heat-tolerant spores of Bacillus stearothermophilus IFO 12550 by rapid decompression

Evaluation of beef aging by determination of hypoxanthine and xanthine contents: application of a xanthine sensor

Endoscopic submucosal dissection of multiple flat adenomas in the radiated rectum

Proposal of new interconnection technique for very high-voltage IC's

Novel 3-dimensional virtual hepatectomy simulation combined with real-time deformation

Application of a microbial sensor to the quality control of meat freshness

Direct evaluation of meat spoilage and the progress of aging using biosensors

Application of semiconductor gas sensor to quality control of meat freshness in food industry

Changes in the concentration of biogenic amines and application of tyramine sensor during storage of beef

Flow-injection analysis for hypoxanthine in meat with dissolved oxygen detector and enzyme reactor

Evaluation of Meat Spoilage using a Chemiluminescence – Flow Injection Analysis System Based on Immobilized Putrescine Oxidase and a Photodiode

The Headspace Volatiles Generated at the Initial Stage of Spoilage in the Aerobically and Vacuum Packed Beef, Pork and Chicken

Regional cerebral metabolic alterations in dementia of the Alzheimer type: positron emission tomography with [18F]fluorodeoxyglucose

Newly Developed Rotary Type-Sensor for the Measurement of Meat Tenderness

Changes in Sensory, Physical and Chemical Properties of Beef Loins during Prolonged Conditioning at Chilled Temperatures

Cyclotron production of PET radionuclides: 118Sb (3.5 min; β + 75%; EC 25%) from high-energy protons on natural Sb targets

Quality Control on Intermediate Temperature Conditioning of Beef by Measuring Cadaverine and Hypoxanthine

Studies on Accelerated Fermentation and Improvement in Taste and Aroma of Fermented Meat by-products Seasonings

Monitoring of beef aging using a two-line flow injection analysis biosensor consisting of putrescine and xanthine electrodes

Interaction of yeast phosphoglyceromutase with nucleotides

Diamines as Potential Indices for Freshness of Both Aerobically Packed and Vacuum Packed Meat

Fermented Seasoning Production from Meat by-products by Bioreactor

Evaluation of the Quality of Meat and Fermented Dairy and Meat Products by Tyramine Sensor

Polyamines as Potential lndexes for Decomposition of Pork, Beef and Chicken

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